Cravanzina

A thin white rind surrounds a smooth, creamy interior with a gentle sweetness and a savory edge.

It belongs to the dairy’s paglierina tradition and is also described by its distributor as a Piemontese-style robiola. Its compact round shape makes it an easy cheese to serve whole, with a wedge removed to show the pale center.

The producer lists a cylindrical wheel about 11 cm across and 3 cm tall, weighing roughly 220 g. It matures for around eight to ten days. The white, tender rind is edible; inside, the cheese remains soft rather than developing the firm, dry texture of a long-aged cheese.

The dairy describes warm-milk and hay aromas, with the sweetness of cow’s milk balanced by the more savory sheep’s milk. GFI, the distributor, also notes grass and butter. Expect a supple, creamy cheese for spreading or eating in small wedges, rather than a cheese for grating.

Try Cravanzina with crusty bread or breadsticks. The producer suggests pears, apples, walnuts, or a little mild honey alongside it. Keep accompaniments simple at first so the milk and rind remain easy to taste.

For drinks, the dairy recommends Alta Langa sparkling wine, Chardonnay, Roero Arneis, or a saison. GFI suggests prosciutto and prosecco as a serving combination. These are pairing ideas, so choose the accompaniments that suit your table.

Look for the Caseificio dell’Alta Langa name when buying Cravanzina. Retail packs vary: the producer lists an approximately 220 g wheel, while some distributors sell it in other nominal weights. Follow the particular package’s refrigeration and use-by instructions.

Take out the portion you intend to serve about 30 minutes beforehand, following the producer’s serving guidance. Keep the rest refrigerated and protect any exposed cut surface. A short time out before serving lets the soft paste become easier to spread.